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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Mandolins and church bells

bruschetta with tomatoes

Bruschetta with tomatoes is certainly one of those dishess that, I believe ,  represents  Italy. Bruschetta seems like a simple thing to do, and in reality it is, but you must be extremely careful with a few  things. 1: The bread must be Casareccio bread, baked in a wood oven, with a nice  crust outside and a soft  inside. When  cut, the  thickness must be right, not too thick and not too thin.2: The tomatoes should be ripe but not over mature and should be chopped into medium small pieces. 3: The oil you use, must strictly be an EVO oil. 4: Use Plenty of fresh basil and some chopped garlic. 5: The Tomatoes, garlic, basil and EVO oil, salt and pepper  must  be prepared before and left to marinate together for at least 10 minutes.
This is proof that even with something so simple as La Bruschetta , like the real Italian I am, I need to write up to 8 lines to explain it … …., a real chatterbox you will think .But,  It ‘s true and I say it with hart, if  bruschetta  is done well ,it will leave  you with such a good  fresh taste, that you’ll  hear mandolins and church bells ringing in your ears.   MAMMA MIA , BUONISSIMA !!!!!                                                          

Serves 4 Bruschetta
4 slices of Casareccio bread
2 red tomatoes salad
A handful of basil leaves
1 clove garlic
Evo Oil
Salt and pepper
How it works:
Cut the tomatoes into medium/small pieces in to a bowl, add clove of garlic cut in half. Combine the chopped basil,  abundant EVO oil, salt and pepper. Mix and leave a side for 10 minute minimum . Bbq or grill the bread slices on both sides. Pour tomato mix over the toast and serve .

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